Name: Frappe (Carnival Fritters)
Yield: Serves 8
Cuisine: Italian
Ingredients: 30 ml/2 tbsp Mistra liqueur (optional); 1 egg; 2 egg yolks; dry white wine, if needed; sunflower oil, for deep-frying; 450 g/1 lb/4 cups plain/all-purpose flour, plus extra for dusting; 50 g/2 oz/¼ cup unsalted butter, lard or white cooking fat; 15 ml/1 tbsp caster/superfine sugar; pinch of salt; icing/confectioners’ sugar, for dusting; Alchermes liqueur, for sprinkling (optional); a few drops of lemon juice

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

During Carnival, people have always celebrated out on the streets, especially on Shrove Tuesday and the Thursday after Ash Wednesday, or Giovedi Grasso in Italian. This is the last important opportunity for a lot of noise and fun before the rigours of Lent really set in. Many types of street food, or at least food that was once cooked on the streets, are attached in some way to this period, most of them sweet and deep-fried in oil according to tradition. This particular recipe is from Le Ma